Caviar

How to preserve Caviar

What is Caviar?

It is called CAVIAR, the eggs of sturgeon fish that are destined for consumption in banquets and buffets. They do not always come from the sturgeon, they can also be from other fish such as cod, salmon, lumpfish, among others, whose eggs are placed in black dye to look like Sturgeon. Since Sturgeon is a very rare and scarce species, caviar is really expensive, sturgeon fish farming has been developed, which is a way of producing it in captivity, bobtail in nurseries. When they reach the fertile age, they are artificially inseminated and when the time is right, the eggs are extracted, cleaned, salted and packaged. The best and most expensive CAVIAR is the one that comes from the countries on the Caspian Sea as Aserbaiyan, Iran, Russia, although there is caviar that comes from Canada, Romania, France, not as expensive as substitutes, red caviar or salmon and other fish different from Sturgeon.

How to buy Caviar.

It is advisable to buy the CAVIAR packaged in glass containers and not in cans because they can alter its flavor.

Classification, characteristics and quality.

The caviar is classified according to the size of the egg, the firmness of the grain and its flavor. After cataloguing them based on the above characteristics and if they are suitable, it is passed to classify them according to the color.  If they have very clear tonality, they are called Imperial and if it is darker they are called Royal. The inferior to these two is called Classic. Any of these categories are of great quality.

Other types of Caviar

  • Hackleback Caviar: It is black and shiny, medium size, firm texture, buttery flavor characteristic in other caviars, plus sweet and walnut.
  • Paddlefish Caviar: It is light grey, shiny, almost platinum-coloured. Buttery flavor.  It replaces very well the Beluga caviar.
  • Bowfin Caviar: Best known as Cajun Choupique. Black. Firm and smooth taste. It is also considered another of the best substitutes of the Beluga although it is smaller. It has a distinctive characteristic of Sturgeon.
  • Whitefish Caviar: Natural Golden Color. Small-grained and crispy. Soft taste. It’s from the salmon family. It can be aromatized with ginger and/or truffle.
  • Trout Caviar: orange-gold. Very soft taste. Big Grain.
  • Capela Caviar: small-grained. Artificially colored red or black. Pasteurized.
  • Lumpfish Caviar: Fine and crispy grain. As a fish of icy waters, it is well known and desired in the Nordic countries. Economical and pasteurized. Intense flavor. Black or red Color. It is served as an aperitif.
  • Salmon Caviar: Large size. Golden orange or reddish-orange and bright Color. Characteristic flavor. Preferred by the sushi chefs of the whole world. Large size even bigger than Beluga. As the salmon is a fish with scales, this caviar is considered by the Jews as a kosher food.

Uses:

As an appetizer. In buffets and cocktails (canapés), on bread or biscuits.

Storage:

Without uncovering the preserves can be stored at room temperature. Once uncovered store and keep in refrigerator. The expiration date of the same is to be observed, since a quality product always has it and does not admit expired products.

Conservation in buffets.

Fresh Caviar: It can be preserved while it is consumed, placing it on a container with ice, to guarantee its nutritional properties and organoleptic qualities (flavor, texture, smell, color, etc.). It has better taste but less duration. It is preserved after being opened for up to 4 days in the refrigerator in its own container. Pasteurized caviar can be stored at room temperature in its container, without being uncovered, for up to 6 months and cooled by going to serve it. The caviar if it is in pasta or pressed lasts up to 3 months.

CAVIAR never freezes. It must be kept in its original container and at a temperature between-2 degrees C and 2 degrees Celsius or on ice.

Service.

  • It is usually served as an aperitif (appetizer).
  • It should be cooled for at least 15 minutes before serving.
  • The caviar is uncovered and served in a bowl of glass or glass and placed inside another with crushed ice halfway.
  • A spoon is placed to serve it, never plastic.
  • It can be eaten directly with spoon, or…
  • Accompanied with pretzels or slices of toasted bread with butter.
  • Also with cheeses, dry white wines, champagne or cold vodka or ice.
  • or with non-alcoholic beverages such as grape juice.

Conservation:

Cooling.

Duration:  

4-90 days approx.

Note:

When opening a container of caviar and close it, it will have a limited lifespan due to the air that already entered this and similarly the temperature of the refrigerator is not so high for good conservation for a long time, which is why it is advisable to consume Once. Fish or any other food should be handled with clean hands and utensils.

Quail Eggs

Purchase:

Quail eggs, (bird eggs). They are small and marbled or stained, beige and coffee. Keep Refrigerating.

Freshness:

When you buy them make sure they are in good condition, without blows and that their shell is Matt, not shiny, because usually they are not fresh. A fresh egg is also characterized by its solid, non-cracked shell. A lower quality egg is a dirty egg with a broken, fragile, rough or deformed shell. If you have cracked shell it is better not to consume it.

Uses:

Cooked for snacks (canapés) with different kinds of sauces and as garnish (accompaniment). Or as an ingredient in salads and rice dishes, among others.

Storage:

They are kept refrigerated in a vertical position with the tip down in their closed box, because they absorb the strong smells of the fridge, or in the door of this, so they retain their freshness. It should be remembered that the “useful life” of the product depends also on the freshness at the time of purchase and its subsequent storage and conservation.

Conservation:

Refrigerated.

Duration:

1 month aprox.

Tips:

A fresh egg when splitting, the unflattened, yellow-colored, bulging bud is seen with a central position. The clear, transparent slightly yellow, firm and dense (thick, viscous) and remains collected. Its smell should be soft and pleasant, to “egg”. When it is not fresh the yolk is flattened and the clear, thin and fluid (liquid) and extends into the container. Another way to know the freshness of an egg is by placing it in a container with salt water, if you go to the bottom is fresh and the more it floats is less fresh, and if it reaches the surface is damaged. Fresh eggs are better tasting and healthier. A blood point inside the egg is no problem, it simply retreats with a spoon.

Nutrients and properties:

(See nutrients and properties in eggs).

Note:

Do not freeze with shell. Do not buy dirty eggs and less with excrement, because of the danger of salmonella. Periodically check the condition of the product, its storage and conservation, to be able to consume it in time.

Duck eggs

Purchase:

Duck eggs, (bird eggs). They are bigger than the hen and also with more calories (130), but they are delicious very occasionally for Breakfast. They provide essential nutrients but are very high in cholesterol, which is why they should be consumed sparingly. To keep them in warm weather, they are cooled with the tip down. In cold weather it can be at room temperature and in the same position in cool and dry place, or can also be refrigerated.

Freshness:

When you buy them make sure they are in good condition, without blows and that their shell, is matt, not shiny, since they are usually not fresh. A lower quality egg is a dirty egg with a broken, fragile, rough or deformed shell. The shell must also have no pores because it has been exposed to environmental contamination. If you have cracked shell it is better not to consume it.

Uses:

For breakfast as main course, as a garnish (accompaniment) among others.

Storage:

They can be stored at room temperature (12 °c-18 °c) in cold weather and if possible place them in a container with a bottom adapted with egg cardboard, placing them in a vertical position and with the tip facing Down.

If refrigerated, place in closed egg box, because they absorb odors. Or at the door of the refrigerator, separated from strong smells, thus preserving their freshness better.

It must be remembered that the “useful life” of the product depends on the freshness at the time of its purchase and its subsequent storage and Conservation.

Storage:

Refrigerated. Temp. Environment.

Duration:

1 month approx. 10-15 days approximately.

Tips:

a fresh egg when you leave, you can see the unflattened, yellow-colored, bulging bud with a central Position.

-the clear, Transparent slightly yellow, firm and dense (thick, Viscous) and remains collected. Its smell should be soft and pleasant, to “egg”.

-when It is not fresh the yolk is flattened and the clear, thin and fluid (liquid) and extends into the container. -another way to know the freshness of an egg is placing it in a container with salt water,

if you go to the bottom is fresh and the more float is less fresh, and if it reaches the surface is Damaged.

-a blood point inside the egg is not a problem, it is simply removed with a spoon.

Nutrients and properties:

(see nutrients and properties in the eggs).

Note:

fresh eggs are better tasting and healthier. Do not buy dirty eggs and less with excrement, because of the danger of salmonella. Periodically check the status of the product to be able to consume it in time.

Ostrich Eggs

Purchase:

Ostrich eggs, (bird eggs). They’re Big-sized. It is estimated that a hen egg is the veinticuatroava part of an ostrich approximately.

Freshness:

When you buy them make sure they are in good condition, without blows and that their shell is matt, not shiny, since they are usually not fresh. A fresh egg is also characterized by its thick, solid Shell. Fresh “egg” Smell. A lower quality egg is a dirty egg with a broken, fragile, rough or deformed shell. If you have cracked shell it is better not to consume it.

Uses:

For breakfast as a main course, as an ingredient in pastries, as garnish (accompaniment) or tortillas.

Storage:

They are kept refrigerated and if possible place them in a container vertically with the tip downwards. When refrigerating, place them separate from strong odors, so they will have more “shelf life” and retain their freshness. It must be remembered that the duration of the product also depends on the freshness at the time of its purchase and its subsequent storage and Conservation.

Conservation:

Refrigerated.

Duration:

Approximately 1 Month.

Tips:

A fresh egg when splitting, the unflattened, yellow-colored, bulging bud is seen with a central position. The clear, transparent slightly yellow, firm and dense (thick, viscous) and remains collected. Its smell should be soft and pleasant, to “egg”. When it is not fresh the yolk is flattened and the clear, thin and fluid (liquid) and extends into the container. Another way to know the freshness of an egg is by placing it in a container with salt water, if you go to the bottom is fresh and the more it floats is less fresh, and if it reaches the surface is damaged. A blood point inside the egg is no problem, it simply retreats with a spoon. Nutrients and properties: (see nutrients and properties in eggs). Note: fresh eggs are better tasting and healthier. Do not buy dirty eggs and less with excrement, because of the danger of salmonella. Periodically check the status of the product to be able to consume it in time.

EGGS

Purchase:

Eggs that are usually used for human consumption are: quail, hen, duck, Rhea and Ostrich, among others. (see each one). The egg has great nutrient content. It is a food rich in proteins (essential amino acids), vitamins and minerals. This is why it is advisable to include it in the balanced food diet, which is fundamental for the human organism.

Freshness:

When buying the eggs, make sure they are in good condition, without blows and that their shell, no matter the color, is matt, not shiny as they are usually not fresh. -A fresh egg is also characterized by its thick and solid shell, it looks translucent when put against the light. Its smell should be soft and pleasant, to “egg”. -the egg that is not fresh, when put against the light presents dark spots (air chambers). -Eggs of lower quality, are dirty, with broken, fragile, rough or deformed shell. The shell must also have no pores, because they would have been exposed to environmental pollution. In the market there are eggs in TETRA-PACK, without shell (milkshakes) and also eggs powder.

Uses:

-it can be used as main course, in tortilla and in many more preparations for breakfast, or as an ingredient in both savoury and sweet dishes, contributing to the human organism considerable amounts of nutrients. (see more uses in each of the classes). Storage: Eggs can be stored at room temperature (12 °c-18 °c) in cold weather and if possible stored in a container with a suitable bottom, and placed vertically with the tip down. -If refrigerated, place in closed egg box, because they absorb odors. Or on the refrigerator door, separated from strong smells, they will have more “shelf life” and retain their freshness. -A fresh egg when splitting, the unflattened, yellow-colored, bulging bud is seen with a central position. The clear, transparent slightly yellow, firm and dense (thick, viscous) and remains collected. Its smell should be soft and pleasant, to “egg”. -When it is not fresh the yolk is flattened and the clear, thin and fluid (liquid) and extends into the container. -Another way to know the freshness of an egg is to place it in a container with salt water. If you go to the bottom is cool and the more float is less fresh, and if it reaches the surface is damaged.

Duration:

  • They can freeze without shell and milkshakes with a little salt, last approximately 6 months or with sugar, last 8 months.
  • If you want you can freeze the yolks and clears separately.

Without salt or sugar can last up to 1 year. To defrost, place in refrigerator 2 hours before using. An egg equals 1 tablespoon of yolk by 2 of Clara. or 3 tablespoons of one full shake.

  • Pasteurized eggs in the box are kept refrigerated until the expiration date approximately.
  • Eggs powder: The clear and yolk are sold separately.

They can last up to a year. It should be remembered that the “useful life” of the product also depends on the freshness at the time of its purchase, of its subsequent storage and conservation. Serving: 2 medium-sized eggs (about 100 grams) are considered a portion for an adult.

Conservation:

Refrigerated. Temp. Environment.

Duration:

1 month aprox. 10-15 days approx.

Tips:

Remember that the useful “life” of the product depends on its freshness at the time of purchase, the date (approximate) of maturity and its subsequent storage and conservation. -Always handle with clean hands and utensils.

Nutrients and properties:

We take as an example a hen’s egg. It is advisable to add it to the food diet as it provides a great variety of nutrients essential to the human body. Also because you can use various cooking methods and use it in both sweet and salty preparations.

Proteins

(Essential amino acids), essential for the functioning of the organism. -They are essential for cell development. -It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils), among others.

Carotenes.

-By its antioxidant power protect against free radicals (causing aging). -Help prevent loss of vision, and protect us from eye diseases such as cataracts.

Sulfur.

-to treat skin conditions. -Helps to a good functioning of the liver and to the natural purification of the organism. -Improves digestion and metabolism of fats and carbohydrates. -relieves pain caused by rheumatic diseases. -regulates blood glucose levels. -Helps brain oxygenation. -regulates the nervous system.

Folic acid.

In pregnancy: Doctors recommend 3 months before you start looking for a baby, that parents (both mom and dad) start consuming folic acid. -Helps to improve cell oxygenation. -Prevents congenital anomalies in the fetus.

Biotin. (Water-soluble vitamin).

-Also called vitamin H, vitamin B8 (or biotin) is an essential vitamin for health. -it is considered the vitamin of the beauty. -Prevents hair loss and seborrheic diseases of the scalp. -Provides greater elasticity and resistance to hair (hair). -Helps in skin hydration (eczema and dermatitis). -Strengthens nails. -Helps to the good condition of the skin. -contributes to the assimilation of folic acid and pantothenic. -Helps in the metabolism of amino acids. -Relieves muscle aches. -Fights depression and insomnia. -Helps to avoid type II Diabetes. People who follow a vegetarian diet, also low in fat and cholesterol, are common to have low levels of biotin, it is advisable to include foods that contain this vitamin or take supplements.

Vitamin A.

-It is important for the normal growth of the human body (children and adolescents). -Protects the surface of the respiratory tract (throat and bronchi. -protection for eyes and skin. -stimulates appetite and is good for digestion. -Protects against infections.

Vitamin B12.

-Intervenes in the growth of children and adolescents. Antianemic.

Vitamin D.

-For the formation of strong bones and teeth. -regulates metabolism. -Support for phosphorus and calcium absorption.

Phosphorus.

-Along with calcium forms the cover of bones and teeth. -Strengthen bones and teeth. -for the proper functioning of the brain.

Vitamin E.

-avoids the appearance of eye disorders. -Prevents clots in the blood vessels (thrombi). -Fertility aid. -Prevents premature aging. -Increases the cellular response to infections or illnesses. -Help to growth and body development in children and adolescents. -Helps the nervous system to function properly. -Antioxidant that fights the damage of the free radicals to the cells. -Improve the appearance of the skin, hair (hair) and nails.

Iron.

-It is the main component of red blood cells and hemoglobin in the blood, for that reason is fundamental for the formation of these. -Help to build blood cells. -Creates resistance against fatigue. -Helps to avoid anemia.

Chlorine.

-It is important in the formation of gastric juices. -Strengthen the memory and functioning of the brain.

Selenium.

Antioxidant. -Prevents blood clots, strokes and heart attacks.

Sodium.

-For blood. -Helps the formation of albumin in the blood. -The nervous system.

Magnesium.

-essential for the functioning of the nervous system. -Helps the functioning of the glands.

Copper.

-Very important for the assimilation of iron and hemoglobin formation.

Iodine.

-It is of vital importance for the good functioning of the thyroid, which is the one that regulates the metabolism.

Zinc. 

-Improves the skin. -Helps the growth of children and adolescents. -Accelerates the healing of wounds. -Strengthens the immune system.

Nutrients for a balanced diet.

It should be remembered that for a balanced diet, food should be consumed from the 5 groups:

  • Proteins: essential amino acids are essential for cell development.

It is found in meats, poultry, fish, shellfish, eggs and some vegetables such as legumes (beans, soybeans, lentils) among others.

  • Carbohydrates (carbohydrates): They provide energy to the organism, such as food fibre and sugars.

They are found in vegetables such as wheat, potato, plantain and some fruits, among others.

  • Lipids. Animal and vegetable fats.
  • Vitamins. Fruits and vegetables and in the vast majority of food.
  • Minerals. Fruits and vegetables and in the vast majority of food.

A balanced diet should contain: meats, fruits, vegetables, cereals, legumes, dairy, eggs and fats.

Note:

-periodically check the condition of the product in order to be able to consume it in time.

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